Kristen's Recipes – Page 280 – (Sometimes) Healthy Recipes

Butternut Squash and Chard Souffle

January 4, 2002 Kristen

1 butternut squash (about 2 3/4 lb.)
1/2 C. 1% low-fat milk
1/3 C. (1 1/3 oz.) shredded fontina cheese
1/4 tsp. salt
1 large egg
1 large egg white
Cooking spray
2 quarts water
1/2 tsp. salt
8 C. finely chopped Swiss chard or collard greens
1 tsp. butter

Preheat oven to 375ï¿½. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375ï¿½ for 45 minutes or until tender. Cool. Peel squash. Mash pulp. Set aside 2 C. pulp, reserving remaining pulp for another use. Combine 2 C. squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into a 1-quart soufflï¿½ dish coated with cooking spray. Place soufflï¿½ dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375ï¿½ for 40 minutes or until puffy and set. While squash is baking, bring 2 quarts water and 1/2 tsp. salt to a boil in an 8-quart stockpot or Dutch oven. Add Swiss chard; cover and cook 8 minutes. Drain well; toss with butter. Serve immediately.

Yield: 6 servings
Serving size: 1/2 C. souffle and 1/4 C. greens

Calories: 138
Fat: 4.5g
Fiber: 2.2g

Easy Mexican Cornbread

January 3, 2002 Kristen

3 boxes Jiffy Cornbread Mix

1 13 1/2 oz. can creamed corn

3 eggs

1/4 C. milk

1 1/2 C. taco flavored shredded cheese (or Mexican Blend)

Optional: 1 minced jalapeno and 2 tsp. chili powder

Mix all the ingredients together with a wooden spoon until just moistened. Spread in a 9×13 pan that has been coated with cooking spray. Bake at 350 degrees for about 20 minutes or until golden brown. Test by inserting a toothpick or tapping on the top to see if it’s firm. Do not overcook or it will dry out. I prefer using a metal baking pan-if you use a glass pan it may take 10-15 minutes longer. Watch it carefully.

Garlic & Herb Dressing

September 18, 2001 Kristen

1/4 C. Flax Oil

1/4 C. Olive Oil

1/4 C. + 1 T. reduced Sodium Soy Sauce

3 T. Red Wine Vinegar

1 T. Mirin, White Wine or Sherry (Mirin is a rice vinegar that can be substituted for white wine)

1/4 C. Unsweetened Ketchup

1 tsp. Lemon Juice

3/4 tsp. Worcestershire Sauce

1 T. Crushed Garlic (in the jar)

1 tsp. Italian Herb Seasoning

1 tsp. Maple Syrup

Blend together all the ingredients. For a thinner dressing, add more Mirin. For a slightly spicier flavor, add a dash or two of hot sauce. Serve on salads and steamed vegetables such as broccoli and kale.

Yields:

Calories:

Fat:

Fiber:

Sauteed Chicken Paillards with Cranberry-Orange Salsa and Blue Cheese Grits

October 23, 2000 Kristen

1 can (16 ounces) whole-berry cranberry sauce
1 11-ounce can mandarin orange sections, drained
Pinch of ground cinnamon

1 can (14 to 14.5 ounces) low-sodium chicken broth
¼ C. milk
½ C. quick (not instant) grits
½ C. pre-crumbled blue cheese
1 T. butter
Black pepper

4 boneless skinless chicken breast halves (1 pound), rinsed and patted dry
½ tsp. seasoned salt or table salt
2 T. vegetable oil
2 T. butter
2 T. dry white wine

Place the cranberry sauce, mandarin oranges, and cinnamon in a food processor or blender and pulse until well combined, 30 seconds. Set the salsa aside. Make the blue cheese grits: Pour the chicken broth and milk into a 2-quart saucepan and heat over medium-high heat. When they come to a boil, stir in the grits, reduce the heat to low, and let simmer, stirring occasionally, until the grits thicken, 5 minutes. Remove the pan from the heat, and stir in the blue cheese and butter. Season with pepper to taste. Cover the pan and set aside. Make the chicken paillards: Place the chicken breast halves between 2 sheets of waxed paper on a work surface and pound them to a 1/3-inch thickness with a meat pounder or the bottom of a heavy skillet. Season on both sides with the salt. Place the oil and the butter in a large skillet over medium-high heat. When the butter has just melted, add the pounded chicken and cook until lightly browned, 2 minutes. Turn the chicken over and cook the second side for 1 minute. Add the wine, cover the skillet, reduce the heat to medium-low, and let the chicken simmer until cooked through, 2 to 3 minutes longer. To serve, spoon the grits onto plates. Place a paillard next to the grits and garnish it with the salsa.

Wilted Cabbage

March 13, 2000 Kristen

4 slices bacon — chopped

1/2 C. chopped onion

2 T. sugar

1/4 C. vinegar

1/2 tsp. salt

1/8 tsp. pepper

4 C. shredded cabbage

Cook bacon until crisp. Remove bacon and set aside. To fat in pan, add onion, sugar, vinegar, salt and pepper. Stir. Add shredded cabbage. Cook on Medium, uncovered for 15 minutes. Stir occasionally. Sprinkle with bacon.

Lentils and Rice with Fried Onions (Mujadarrah)

March 12, 2000 Kristen

6 T. olive oil

1 large white onion, sliced into rings

1 1/3 C. uncooked green lentils

3/4 C. uncooked long-grain white rice

salt and pepper to taste

1/4 C. plain yogurt or sour cream (optional)

Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Steaks with Red Wine Sauce

March 11, 2000 Kristen

4 thinly cut steaks, any variety

1 can of beef stock (low sodium is best)

Â¼ Â C. of a good quality red wine

2 T. olive oil

2 T. of butter

2 T. of flour

Salt and pepper

Preheat the pan and add olive oil. Season steaks with salt and pepper. Place steak in the pan and cook for about four minutes on each side or until desired doneness. If you buy a thicker cut steak, the cooking time will be longer. Remove steaks and cover with tin foil. Bring the heat down to medium low and add butter to the pan. Add flour to the pan whisking the entire time to prevent any lumps in the sauce. After about one minute, add the wine and allow the alcohol to cook out for about one minute, and then add the beef broth. Allow the sauce to thicken for about three minutes and then put steaks back in the pan to get them warm again and covered in the sauce. Serve steaks with sauce poured over them.

Bacon Baked Cabbage

March 10, 2000 Kristen

1 head cabbage

1 onion

Black pepper

Chicken stock or powder/cube/ stock or water

Diced bacon

1 T. butter or margarine

Slice cabbage not too thick. Slice or dice onion. Pour chicken stock or powder/cube/ stock mixed with water or plain water into a baking dish a couple of centimeters deep. Layer cabbage, onion, and bacon. Season with black pepper to taste. Dot with butter. Cover with lid or aluminum foil, bake in oven approx 30-40 minutes on 325 degrees or can be cooked in microwave. Check half way through cooking, stir.

Shells with Tuna and Capers

March 9, 2000 Kristen

1 package (16 ounces) medium shell pasta

Salt

1 medium lemon

2 T. olive oil

2 clove garlic, crushed with press

1/4 tsp. crushed red pepper

2 can (6 ounces) tuna in water, drained and flaked

1/4 cup capers, drained and chopped

1 cup packaged fresh Italian parsley leaves, chopped

In saucepot, prepare pasta in boiling salted water as label directs. Meanwhile, from lemon, grate 1 tsp. peel, and squeeze 2 T. juice. In 10-inch skillet, heat olive oil over medium heat. Add garlic and crushed red pepper, and cook, stirring, 30 seconds. Add tuna, capers, lemon juice, lemon peel, and 1/4 tsp. salt, and cook 2 minutes. When pasta has cooked to desired doneness, remove 1/2 C. pasta cooking water. Drain pasta and return to saucepot. Add parsley, tuna mixture, and reserved pasta cooking water; toss well.

Roasted Fennel and Red Onion Salmon

March 8, 2000 Kristen

2 small fennel bulbs, cut into 1/2-inch wedges

1 large red onion, cut into 1/2-inch wedges

6 cloves garlic, smashed

1 cup cherry or grape tomatoes

2 teaspoons extra-virgin olive oil

1/2 bunch fresh thyme sprigs

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 6-ounce salmon fillets, skinned

1 lemon, halved

About 3 cups cooked rice (optional)

Heat oven to 400Â° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired. Tip: When estimating how long to cook fish, allow about 10 minutes for each inch of thickness.

Twigs and Leaves Lasagna

March 7, 2000 Kristen

1 bunch amaranth

1 bunch green carrot tops (variation: have also used turnip greens, spinach)

1/2 box lasagna noodles (about 9)

2 Italian sausages

3 cloves garlic

3 cipollini (very small) onions

2 tsp. vegetable oil

1 can diced tomatoes

1 cup tomato sauce

1/2 zucchini

2 1/2 c. mozzarella, shredded

1/2 c. Parmesan

1 handful fresh basil/oregano

Preheat oven to 400 degrees. Get very large pot of salted water boiling. Get medium pot of water boiling. Chop amaranth and carrot tops or other greens into 1″ pieces, dicing stems. Mince garlic and onion, and pick basil/oregano. Slice zucchini. Cook lasagna noodles in large pot, following package instructions. Do not trust “oven-ready” lasagna noodles–they’re not. Boil amaranth and carrot tops in medium pot until wilted, a few minutes for amaranth, several minutes for carrot tops; strain. Meanwhile, remove casings from sausages and sautÃ© in oil with garlic and onions, breaking the sausage up. Stir regularly. When everything’s browned, add tomatoes, tomato sauce, zucchini, and boiled greens. Simmer until everything else is ready. In bowl, combine mozzarella, Parmesan, and basil/oregano. When lasagna noodles are done, drain and rinse them in cold water.

In 9″x13″ pan, layer as following:

* 1/2 red sauce

* Lasagna noodles (about 3)

* 1/2 cheese mixture

* Lasagna noodles

* Remaining red sauce

* Remaining lasagna noodles

* Remaining cheese mixture

Cover with tin foil and bake for 45 minutes. Remove foil and bake for 10 minutes. Remove from oven and let sit for 10 minutes (you won’t want to, but this is *crucial*–otherwise it will all fall apart).

Polenta and Sausage

March 6, 2000 Kristen

4 cups water

1 tsp. salt

1 cup cornmeal

2 T. oil

1/2 cup chopped onion (optional)

1 Italian sausages or Kielbasa, cut in small pieces

1/4 pound sliced mushrooms or 1 small can of mushrooms

1-2 cups marinara sauce

1/4 pound Cheddar or Jack cheese, cut in small pieces

Bring the water to a boil with the salt and slowly stir in the cornmeal, using a wire whisk to mix while pouring it in. Simmer for 7-10 minutes, stirring every now and then. If you want to do this ahead, pour it into a 9×9 pan and refrigerate till dinner. Otherwise, keep it warm until the sauce is ready. Heat the oil in a saucepan and add the onion, cooking a few minutes till soft. Add the sausage and cook a few more minutes. Add the mushrooms and cook another couple of minutes. Pour in the marinara sauce, stir, cover, and simmer for 30 minutes, adding more water if the sauce gets too thick. When the sauce is almost ready, heat the oven to 350 and put the cornmeal in until warm and the cheese is melted. Cut the polenta into squares and spoon the sausage and sauce over the top.

Vegetarian Sweet and Sour Tofu

March 5, 2000 Kristen

1 15.5 ounce can pineapple chunks (reserve the juice)

1/4 cup soy sauce

1/4 cup white wine vinegar

1 tomato, cut into wedges

2 1/2 T. cornstarch mixed into 1/4 cup water

1 tsp ground ginger

1 10.5 ounce package extra firm tofu, drained and cut into 1″ cubes

2 T. sesame oil

1/2 green pepper cut into thin strips about 2″ long

1 red pepper cut into thin strips

1 carrot, cut in half lengthwise, then cut into thin half circles

Mix pineapple juice, soy sauce, vinegar, tomato, cornstarch mix, and ginger into a small bowl. Heat oil in a large skillet or wok over medium high heat. Stir fry the tofu for 10 minutes or so, until lightly browned on all sides. Add the peppers and carrots and stir fry another few minutes. Stir in the soy sauce mixture and cook about 5 more minutes, until thickened. Add the pineapple chunks and heat through.

Jeweled Jell-o

March 4, 2000 Kristen

4 small boxes of Jell-o, different colors

1 can sweetened condensed milk

2 envelopes unflavored gelatin

Water

Dissolve each box of jell-o separately, into one cup of hot water. Pour into individual containers (small Tupperware works well) and chill overnight. Ready a 9 x 13 pan. Cut flavors of jello into small blocks. Mix together carefully in pan. In a separate bowl, dissolve 2 envelopes unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 1 3/4 cup hot water and condensed milk. Cool. Pour cooled milk mixture over jell-o and chill overnight.

Pork Chops with Corn Stuffing

March 3, 2000 Kristen

4 (4 oz) boneless pork chops

4 C. cornbread stuffing mix

1/2 C. chopped celery

1/4 C. chopped onion

1/4 tsp dried sage (I used poultry seasoning)

1 can (14 oz) chicken broth

1 (11 oz) can of mexi-corn, drained (I’m going to use frozen corn and diced bell pepper since that’s what I have on hand)

1 egg, beaten

Heat a lightly-oiled skillet over medium heat. Add pork chops and cook just until browned on both sides. Season with salt and pepper, if desired. In a large bowl, combine all remaining ingredients and mix well. Spoon stuffing mixture into 3-4 quart slow-cooker coated lightly with nonstick spray. Arrange browned pork chops over stuffing. Cover and cook on low for 5-6 hours, or until pork is no longer pink in the center.

Seafood Gratin

March 2, 2000 Kristen

1 C. seafood stock or clam juice

1 C. heavy cream

1/2 C. plus 3 T. good white wine, such as Chablis, divided

3 T. tomato puree

1/2 tsp. saffron threads omitted

8 ounces raw shrimp, peeled, deveined, and cut in half crosswise

8 ounces raw halibut cod cut into1-inch chunks

8 ounces cooked lobster meat, cut into 1-inch chunks

7 T. unsalted butter, divided

1 T. all-purpose flour

Kosher salt

Freshly ground black pepper

3 C. julienned leeks, white and light green parts (2 large)

1 1/2 C. julienned carrots (3 carrots)

1 C. panko (Japanese dried bread crumbs) 1/2 dried breadcrumbs

1/3 C. freshly grated Parmesan

2 T. minced fresh flat-leaf parsley

1 T. chopped fresh tarragon leaves

1 T. minced garlic (2 cloves)

Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)Â Combine the stock, cream, 1/2 C. of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.

Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 T. of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 tsp. salt and 1/2 tsp. pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside. Melt 3 T. of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 T. of wine, 1/2 tsp. salt, and 1/4 tsp. pepper and cook for 5 to 10 minutes, until tender. Set aside. Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 T. of butter and mix it into the crumbs until theyâ€™re moistened. Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

Chocolate Valentino Cake

March 1, 2000 Kristen

1 lb. semisweet chocolate, roughly chopped

4 oz. plus 1 oz. of unsalted butter

5 large eggs separated

Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment. Separate the egg yolks from the egg whites and put into two medium/large bowls. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). With the same beater beat the egg yolks together. Add the egg yolks to the cooled chocolate. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note â€“ If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet. Cool cake on a rack for 10 minutes then unmold.Â Garnish with powdered sugar and serve with a good quality vanilla ice cream.